Goat cheese briouates with a fig & port wine sauce.
The recipes:
(I've included my recipe which varies only slightly from the original and I translated it with google translate so the language may be a bit strange...)
Seafood Pastilla:
Steam the fish with the lemon piece in 5 to 10 minutes until tender.
Heat the oil in a pan and fry the crushed garlic with the lemon juice, parsley, salt, pepper, ginger powder, pepper and the spicy sauce. Remove the pan from the heat and add the steamed fish (in pieces), the tomato sauce and olives.
Soak the glass noodles in hot water for 5 minutes, verknip into smaller strands and add to the fish mixture.
Put some oil in a roasting pan and place the first sheet of dough in it. Transfer the fish mixture in the middle, sprinkle with 1/2 of the grated cheese and add tomato sauce and any remaining at. Fold the dough around the mixture and close brush with a little oil. Now lay the second pastry sheet on top and fold the pastilla closed downward. Lubricate again with a little oil and bake in the preheated oven until the pastilla golden.
100-200 g white fish (I used cod) prawns 1 lemon (sliced) 4 clove garlic 1 tsp Harissa ( I didn’t have) 1 / 2 tsp salt ½ green pepper 1 tsp fresh ginger (grated) 1 tbsp olive oil 2 tbsps lemon juice 3 tbsp tomato sauce (see recipe tomato sauce) glass noodles (rice noodles) handful of chopped green olives 2 sheets pastilladeeg / pastilla (brick dough)/filo dough 2-3 tbsp shredded cheese (I used Gruyere & Gouda)
Moroccan salads:
Tomato sauce: 1 can (400g) crushed tomatoes 3 cloves garlic diced 1 tsp Salt 1 tbsp paprika 1 tbsp cumin 1 tsp turmeric 4 tbsp olive oil 1 mild green pepper
Peel the tomatoes and cut into large chunks. Add the garlic, spices and oil and cook over medium heat, simmer 5 to 10. Meanwhile, fire the head of the green pepper and put it in a black plastic bag. Once the pepper has cooled, the skin very easily removed. Also remove the seeds and use water, because then the taste is lost. Cut the pepper into 1 inch cubes and set aside.
Crush the tomatoes with a wooden spoon and add the parsley, let simmer a little and take the pan off the heat and the most liquid has evaporated.
The base of this sauce is now ready and can be used in recipes for eggplant rolls and pastilla. Eggplant Rolls: 2 small eggplants Sunflower oil Basic tomato sauce
Peel the eggplants and cut them lengthwise into slices ½ inch. Fry the slices in oil until golden brown. Put a little tomato sauce in each slice and roll up. Just before serving, heat a little. Briouates
Number of sheets brick dough (same dough as pastilla) Soft cheese (kiri, goat cheese ...) Spicy sauce Sunflower oil
Cut the dough into strips of 3-4 cm. Mash the cheese with the sauce and add a little of the mixture on each strip. Fold diagonally into triangles, using a wide strip of dough per Briouats. Bake in a pan with the briouates much sunflower oil or frietpot.
Other versions: minced meat (bake with onion, parsley and spicy sauce) or chicken leftovers.
Can be frozen.
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